Moroccan Olive Omelette Bayd De Zaitun Food

MOROCCAN OLIVE OMELETTE (BAYD DE ZAITUN)

Moroccan Olive Omelette (Bayd De Zaitun) image

Make and share this Moroccan Olive Omelette (Bayd De Zaitun) recipe from Food.com.

Provided by Outta Here

Categories Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs
1 (4 1/4 ounce) can black olives, drained (the chopped kind)
2 tablespoons fresh parsley, chopped
1/2 teaspoon caraway seed, crushed in a mortar and pestle
1/2 teaspoon ground cumin
salt & freshly ground black pepper, to taste
1 tablespoon olive oil
1 pinch sweet paprika
1 teaspoon fresh tarragon, minced

Steps:

In a medium sized bowl, lightly beat the eggs.
Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
Heat the oil in a very hot non-stick frying pan.
Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
Tilt the pan and move the cooked egg to the center with a spatula, allowing the uncooked egg to replace the cooked egg. When there is the hint of uncooked egg left, fold the omelette in half and transfer to a warm platter, sprinkle with paprika and tarragon.
Cut into 2 or 3 pieces and serve immediately.

Nutrition Facts : Calories 351.4, Fat 27.8, SaturatedFat 6.5, Cholesterol 558, Sodium 659.6, Carbohydrate 6.1, Fiber 2.4, Sugar 0.6, Protein 19.9

MARINATED MOROCCAN OLIVES

Marinated Moroccan Olives image

Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.

Provided by Sommer Clary

Categories Vegetable

Time 12h2m

Yield 2 1/4 cups

Number Of Ingredients 8

Ingredients

1 cup black olives
1 cup green olives
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
1/4 cup olive oil
2 lemon wedges

Steps:

In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

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